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Chicken Vesuvio is deeply rooted in Chicago. The Tribune traces its possible origin to restaurateur Nick Giannotti. It was called chicken Vesuvio because the skillet smoked like an Italian volcano as ...

This delicious Chicken Vesuvio recipe is a comforting, one-pan meal that brings bold, savory flavors to your dinner table with minimal fuss—making it the perfect option for busy weeknights or ...

Way back in 1999, Cook's Illustrated cooked 14 chickens at different temperatures (or temperature combinations) for that “easy roast chicken” recipe and came up with a pan-roasting method that ...

Chicken Vesuvio is an Italian-American dish of crispy chicken, potatoes, and a garlic-white wine sauce from the Vesuvio Restaurant in Chicago.

I tested 14 top roasting pans to find the best for every kitchen. If you're only using your roasting pans for the holidays, you're missing out.

A sheet-pan chicken dish with a Mediterranean flair includes potatoes suffused with lemon, pretty tomatoes on the vine, olives, feta, and a handful of fresh oregano. Getting dinner on the table ...

Only 15 minutes of active work and just one pan to clean are all you need to transform simple chicken and potatoes into a satisfying dinner — sauce and all. In this recipe from our book “Cook What You ...

Roast until the chicken is golden brown and the thickest part of the breasts (if using) reaches 160 degrees and the thickest part of the largest thigh (if using) reaches 175 degrees about 30 minutes.

In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, delicious meals, we took a cue from chicken Vesuvio. This Italian-American classic combines ...

Roast until the chicken is golden brown and the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, about 30 minutes.